Gulou Yuk (Sweet and Sour Pork)

Name: Gulou Yuk (Sweet and Sour Pork)
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 1 pound pork loin; 2 tablespoons Shaoxing wine; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 1 egg; 1/2 cup cornstarch; 3 tablespoons water; 2 tablespoons ketchup; 2 tablespoons Shaoxing wine; 2 tablespoons granulated sugar; 1 tablespoon apple cider vinegar; 1 tablespoon soy sauce; 1/2 tablespoon Worcestershire sauce; 2 teaspoon corn starch; vegetable oil; 1/2 onion; 1/2 red bell pepper; 1/2 green bell pepper; 1 cup pineapple; 2 garlic; 1 teaspoon ginger; 2 green onions; rice

User Reviews

5

2 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
1 hr
Servings
4 Servings
Course
Main Course
Cuisine
Chinese

Gulou Yuk (Sweet and Sour Pork)

Iris Warren

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A recipe for Gulou Yuk (Sweet and Sour Pork)! Crisp, deep-fried pork is tossed in a sweet and sour sauce with bell peppers, onions, and pineapple.

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Ingredients

Servings

Pork:

1 pound pork loin cut into 3/4 inch (2 centimeter) strips, boneless, 450 grams
2 tablespoons Shaoxing wine 30 milliliters
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg large
1/2 cup cornstarch 70 grams

Sweet and Sour Sauce:

3 tablespoons water 45 milliliters
2 tablespoons ketchup 30 milliliters
2 tablespoons Shaoxing wine 30 milliliters
2 tablespoons granulated sugar 30 grams
1 tablespoon apple cider vinegar 15 milliliters
1 tablespoon soy sauce 15 milliliters
1/2 tablespoon Worcestershire sauce 7 milliliters
2 teaspoon corn starch

To assemble:

vegetable oil for deep-frying
1/2 onion cut into 1 inch (2.5 centimeter) pieces
1/2 red bell pepper cut into 1 inch (2.5 centimeter) pieces
1/2 green bell pepper cut into 1 inch (2.5 centimeter) pieces
1 cup pineapple fresh or canned, cut into 1 inch (2.5 centimeter) pieces, pieces, 150 grams
2 garlic minced, cloves
1 teaspoon ginger minced, fresh
2 green onions thinly sliced
rice for serving

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Instructions

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To prepare the pork:

Place the pork pieces in a medium bowl and coat with the shaoxing wine, salt, and white pepper. Allow to sit for 15-20 minutes.
Pour vegetable oil into a wok or deep pan, about 2 inches (5 centimeters) deep, and place over medium heat.
Beat the egg and add to the pork, coating well, followed by the cornstarch. Mix well so all the pieces of pork are evenly coated.
Once the oil has reached 350˚F (180˚C), add the coated pork pieces in batches, being careful not to overcrowd the pan. Cook, turning once or twice, until golden on all sides and cooked through, about 5-7 minutes.
Use a slotten spoon or strainer to remove the pork to a towel lined plate. Repeat with the remaining pieces.

To make the sauce:

While the pork is frying, prepare the sauce. In a medium bowl, whisk together the water, ketchup, Shaoxing wine, sugar, apple cider vinegar, soy sauce, worcestershire sauce, and cornstarch until well combined. Set aside.

To assemble:

Remove all but 1 tablespoon of the oil to a heat proof container. Place the wok back over medium high heat. Once the 1 tablespoon oil is reheated, add the onion, red and green bell pepper, and pineapple. Cook, stirring often, until softened and tender.
Stir in the garlic and ginger and cook just until fragrant. Pour in the sauce. Once starting to thicken, add the fried pork pieces and stir to coat well. Cook just until heated through.
Serve hot garnished with green onions and alongside steamed rice.